Creamed Canned Salmon
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 66. The excerpt below is the record exactly as published.
CREAMED CANNED SALMON. Make a white sauce of : 1 tablespoon butter. 2 tablespoons flour. 1 cup of milk. % teaspoon salt. Melt the butter in frying pan, stir in the flour and salt carefully, add the milk slowly, cook thoroughly a few minutes ; then add one can of salmon
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